Description
Yukgaejang is a bold and spicy Korean beef soup made with shredded brisket, vegetables, and a flavorful red chili broth. This comforting dish is perfect for cold days and is beloved for its rich taste and deep heat.
Ingredients
Units
Scale
- 1 lb beef brisket or flank steak
- 10 cups water
- 2 green onions (whole, for broth)
- 6 cloves garlic (whole, for broth)
- 1/2 onion (for broth)
- For the seasoning
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1/2 tsp black pepper
- Salt to taste
- Soup ingredients
- 1 1/2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 1 cup gosari (fernbrake – optional, rehydrated if dried)
- 1/2 cup green onions, sliced
- 1 egg (optional, lightly beaten)
Instructions
- In a large pot, add brisket, water, green onions, garlic, and onion. Bring to a boil, then reduce to simmer. Cook for about 1.5–2 hours until beef is tender. Skim off foam as needed.
- Remove beef and shred it into bite-sized pieces. Strain and reserve the broth.
- In a bowl, combine shredded beef with gochugaru, sesame oil, soy sauce, minced garlic, and pepper. Mix well and let it sit for 10–15 minutes.
- In the same pot, return strained broth and seasoned beef. Add napa cabbage, bean sprouts, and gosari. Simmer for another 15–20 minutes.
- Taste and add salt as needed. Stir in green onions.
- Optional: Drizzle beaten egg into soup while stirring gently to form egg ribbons.
- Serve hot with steamed rice and kimchi.
Notes
- Gosari adds authenticity but can be skipped if unavailable.
- Let soup sit overnight for deeper flavor—it reheats beautifully.
- Can also be made in an Instant Pot to save time.
Nutrition
- Calories: 360
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
